We believe that great food and wine are meant to be shared, and now our chefs are here to share their favorite recipes with you! Our fingerling potatoes are a tasty, versatile side dish that everyone will love, and are absolutely delicious when served with chicken, steak or seafood! We recommend a glass of Unoaked Chardonnay (or your current favorite District Winery bottle!) for a fall dinner that’s restaurant-worthy!
2 quarts water
1 pound small fingerling potatoes, cleaned
1 shallot, minced
2 tablespoons garlic, minced
½ cup chablis (or other dry white wine)
4 tablespoons butter
2 tablespoons chopped chives
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes.
In a large saute pan over medium heat, add a drizzle of olive oil and saute the fingerlings. Once golden brown on the outsides, add garlic and shallots and sweat until aromatic and slightly browned. Add chablis and deglaze. Once ½ of the wine remains, turn off the heat and stir in the cold butter. Salt and pepper to taste.